Now that the days are warmer, you can wave goodbye to heavy, I-need-an-afternoon-nap lunches. Rather make this sensational salad, with plump corn, chickpeas, fresh greens, cucumber, sweet grapes, all coated in a creamy dressing. Finished with feta & parsley.
Creamy Corn, Chickpea & Feta Salad
Creamy Corn, Chickpea & Feta Salad
with grapes, cucumber & fresh parsley
Hands on Time: 10 - 10 minutes
Overall Time: 15 - 15 minutes
Ingredients:
- Chickpeas
- Corn
- Creamy Dressing
- Cucumber
- Danish-style Feta
- Fresh Parsley
- Grapes
- Green Leaves
From your kitchen:
- Salt & Pepper
- Water
LOADED CORN
Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.
Corn - 50g
Chickpeas - 120g
Green Leaves - 40g
Cucumber - 50g
Grapes - 80g
Creamy Dressing - 60ml
Danish-style Feta - 40g
Fresh Parsley - 3g
LOADED CORN
Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.
LOADED CORN
Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.
LOADED CORN
Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.
CREAMY DRESSING
In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.
Woolies Products in this dish
